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pea and mint soup

pea and mint Spring is in the air and its time to draw upon the foods and recipes that help cleanse our bodies at this time of year.  A great friend and fellow yogi Tara Copp Barton shared this great recipe with us. This pea and mint soup, is spring and vitality all wrapped up in one easy and delicious meal. We serve it as a light lunch on our spring sensation retreats, it always goes down a treat.


Serves 4

  • 1 tbsp flaxseed oil or extra virgin olive oil + extra for serving
  • 1 medium red onion, peeled and finely chopped
  • 1 garlic clove, peeled and minced
  • 750g fresh peas, shelled (or frozen peas)
  • 75g mint leaves, roughly chopped
  • 1 liter vegetable stock
  • Sea salt and freshly ground pepper, to taste



  • Gently heat the oil in a large saucepan, add the chopped onion and cook on a gentle heat for 10 minutes or until the onion is soft but not brown. Add the garlic and cook for a further 3 minutes.
  • Add 3/4 of the peas, the chopped mint leaves, and 3/4 stock. Cover the saucepan with a tight fitting lid and cook on a medium boil for 10 minutes.
  • Blend the soup in a food processor, you will have a thick puree. Return the puree to the pan, season with salt and pepper and add the remaining peas and stock. Cook for a further 5 minutes.
  • Serve with crusty, fresh bread.

Drizzle with a little extra virgin olive oil. This soup is also delicious cold, but not chilled.


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